Sherry-Infused Baked Sliced Potatoes (Patatas Al Jerez)

Submitted by ratherbeswimmin

"In One Pot Spanish, by Penelope Casas"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 lbs white potatoes, peeled and thinly sliced
• kosher salt or sea salt
• fresh ground pepper
• 1⁄4 medium vidalia onion, thinly sliced
• 2 bay leaves, torn in half
• 3 tablespoons very dry sherry, such as manzanilla
• 2 tablespoons minced fresh parsley

directions

1. Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
2. Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
3. Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
4. Drizzle the remaining oil over the potatoes.
5. Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.
6. Increase oven temperature to 450°; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.
7. Sprinkle with parsley before serving.